Wholemeal spaghetti with spinach-meatballs

Let the spinach drain in a sieve. Press out all the moisture and finely chop the spinach.

Mix the mince with the thawed spinach and Italian herbs and press the garlic above it. Season with pepper and salt.

Crumble the biscuit. Add the egg and the crumbs to the mince and knead everything well. Form about 20 meatballs with wet hands.

Heat the oil in a frying pan and fry the balls in brown for 5 minutes.

Pour in the tomato sauce and stir in the Italian herbs. Season with pepper and salt. Let it simmer for 10 minutes.

Cook the spaghetti al dente according to the instructions on the package. If the tomato sauce has become too thick, add some cooking liquid from the pasta.

Drain the pasta and spread the spaghetti over 4 deep plates. Spoon the meatballs with sauce over them.